Add kick to the dessert table withBourbon Gingersnap Cookies

Tuesday

Nov 13, 2012 at 3:15 AM

Holiday sweets aren’t just for grownups. Add a little kick and sophistication to the dessert table this season with these luscious gingersnap cookies. The extra punch comes from bourbon, ginger and pink peppercorns. There’s crunch, too, if you coat them in demerara sugar. Happy eating!

1. Cream the butter and sugars on high speed together using a stand mixer or hand held mixer, until light a fluffy, about 3-4 minutes. Beat in the molasses, Maker’s Mark® Bourbon, egg, and vanilla extract until well combined, another minute.

2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and pink pepper. Using a wooden spoon or rubber spatula, add the dry ingredients into the butter and eggs, folding to combine. Mix the dough evenly, and then refrigerate covered for an hour until the dough is well chilled.

3. Preheat the oven to 350 º F. Line baking sheets with parchment paper. Drop the dough in and spread out 2 inches apart on the baking sheet. Bake in the middle rack of the oven for 12-15 minutes, until slightly chewy. Transfer the cookies to a cooling rack. Store in an airtight container in a cool, dry place.

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